1. Add flour, icing sugar, lemon zest and salt to a large mixing bowl.
2. In a separate bowl, whisk the oil and milk together. Add wet mixture to dry ingredients and combine well. Gently knead the dough into a disc and cover with cling wrap. Refrigerate for 30 minutes.
3. Preheat the oven to 150°.
4. Remove the dough from the fridge, place it on a lightly floured benchtop and roll it with a rolling pin.
5. Press the dough into a 10-inch tart pan with a removable bottom, pressing until it is smooth and lined evenly.
6. Prick a few holes in the dough base with a fork. Line the dough with a sheet of baking paper and top with pie weights. Blind bake for 20 minutes and remove from the oven.
7. Combine apples with lemon juice, brown sugar, vanilla extract and spices. Mix well until all the apples are well coated.
8. Arrange the apples over the crust and return to the oven. Bake for 40 minutes until the crust is golden and the apples are tender.
9. Whisk together maple syrup and hot water and brush the glaze over the apples. Serve immediately.

Serve with Greek yoghurt.